The zucchini wrapped in pancetta is an ultra-quick and super tasty recipe. I had some zucchini from the garden, some pancetta to use up, and, inspired by the pancetta potatoes, I made this zucchini version. So delicious! Zucchini wrapped in pancetta is ready in 10 minutes, without eggs, perfect as an appetizer or main course, ideal for an aperitif, make plenty because they disappear in no time, you’ll eat one after another, every time I make them, they never all reach the table 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 3.5 oz sliced pancetta
- 1/3 cup cornmeal
- 3 zucchini
- to taste salt
- to taste black pepper
- to taste spices
- to taste extra virgin olive oil
Steps
Zucchini wrapped in pancetta is super easy and quick to prepare, first clean the zucchini, remove the ends, cut them in half, then into 4, and then in half again, so you’ll get 8 sticks from each zucchini.
Place the zucchini in a bowl and season with extra virgin olive oil, salt, and black pepper. Add spices to taste (I used garlic powder, oregano, and rosemary), cornmeal and mix everything well. Take a piece of zucchini and roll it in some pancetta, proceed this way to make all the zucchini wrapped in pancetta.
Place the zucchini wrapped in pancetta on a baking sheet, sprinkle with the remaining cornmeal, and bake in a preheated oven at 400°F for about 25 minutes.
Notes:
Zucchini wrapped in pancetta can be stored at room temperature or in the fridge for a couple of days. I used sliced pancetta but regular pancetta is fine too. If you prefer, you can also use speck.
Other zucchini recipes HERE
